3 cups self-rising flour 
2 cups sugar
1 teaspoon cinnamon 
1/4 teaspoon baking powder
1 & 1/2 cups vegetable oil 4 eggs
2 cups grated carrots 
1 cup chopped pecans

Sift together dry ingredients; set aside.  In
large bowl, beat eggs until foamy, add oil.
Add dry ingredients and mix well.  Fold in
carrots and pecans (batter will be stiff).  Pour into a greased and floured tube pan, and bake at 350 degrees F. for one hour and 15-20 minutes.  Cool in pan.  Spread with orange glaze.

1 cup sugar 
1/4 cup corn starch
1 cup orange juice 
2 tablespoons butter
2 tablespoons grated orange rind 
1/2 teaspoon salt

Dissolve corn starch and orange juice.
Combine remaining ingredients in small sauce pan.  Add orange juice and corn starch.  Heat until thick, stirring occasionally.  Pour over cooled cake.
 
 

1 & 1/2 cups chopped pecans 
1/2 cup margarine
1 & 1/2 cups shredded coconut 
4 cups powdered sugar
1 8-ounce package cream cheese
1 box German chocolate cake mix (prepared according to package   directions)

Preheat oven to 350 degrees F.  Grease and flour a 9X13-inch pan.  Combine pecans and coconut; sprinkle in bottom of pan.  Pour prepared cake mix over pecan and coconut mixture.  Melt margarine and cream cheese together in sauce pan.  Add powdered sugar; mix well. Pour mixture over cake batter. Bake for 45 minutes or until cake tests done. Remove from oven.  Cool and cut into squares.

(For a lower fat and calorie version, reduce the pecans and coconut to 3/4 cup each.  Follow the low-fat cake preparation method for the cake mix, and for the filling use 1/4 cup margarine, 2 cups powdered sugar and low fat cream cheese.)
 
 

1 & 1/2 cups cooking oil 
2 cups sugar
4 eggs, separated 
4 tablespoons hot water
2 & 1/2 cups sifted cake flour 
3 teaspoons baking powder
1/4 teaspoons salt 
1 teaspoon ground cinnamon
1 teaspoons ground nutmeg 
1 cup chopped nuts
1 & 1/2 cups grated raw sweet potatoes
1 teaspoons vanilla

Combine cooking oil and sugar and beat until smooth.  Add egg yolks and beat well.  Add hot water, then dry ingredients which have been sifted together.  Stir in the potatoes, nuts and vanilla.  Beat well.  Fold in slightly beaten egg whites.  Bake in three greased and floured cake pans for 25 to 30 minutes.

1 large can evaporated milk 
1 cup sugar
1 stick margarine 
3 egg yolks
1 teaspoons vanilla 
1 & 1/2 cups coconut

Combine ingredients, except coconut, in
sauce pan.  Cook over medium heat about 12 minutes stirring constantly until mixture thickens.  Remove from heat and add coconut.  Beat until cool, or of spreading consistency.
 
 

1 & 1/2 cup butter flavored crisco 
2 cups sugar
6 eggs 
1 cup (8 ounces) dairy sour cream
3 cups sifted all purpose flour 
2 teaspoons vanilla
1 & 1/2 teaspoons salt 
1/4 teaspoon soda
1 package (6 ounces) semi-sweet chocolate (optional)
1 package (4 ounces) German sweet
chocolate, melted (or semi-sweet  chocolate)

Preheat oven to 325 degrees F.  Grease and flour a 10-inch tube pan or 12 cup bundt pan. Blend butter and shortening; add sugar and cream until light and fluffy.  Add eggs one at a time, beating well after each addition.  Blend in vanilla.  Sift together flour, salt and soda. Add alternately with sour cream to creamed mixture, beginning and ending with dry ingredients.  Stir in chocolate chips and melted chocolate; blend well.  Spoon into prepared pan.  Bake 1 hour and 15 minutes or until toothpick inserted in center comes out clean.  Cool in pan for 5 minutes; turn out onto serving plate and drizzle with Chocolate Glaze.  Good served warm.

2 squares (1 ounce each) semi-sweet
chocolate
1/4 cup (1/2 stick) butter or margarine
1/3 cup sugar 
1/4 cup milk
2 teaspoons cornstarch 
1 teaspoons vanilla

Melt chocolate and butter in saucepan over low hear; stir in sugar.  Stir milk into cornstarch; add to chocolate mixture.  Cook over medium heat to boiling, stirring
constantly.  Cook and stir 2 minutes longer. Remove  from heat; blend in vanilla.  Drizzle over warm cake.
 
 

2 cups sugar 3 eggs
1/4 cup Wesson Oil 
1/2 cup orange juice
1 teaspoon vanilla 
3 cups plain flour
1/4 teaspoon salt, soda and cinnamon 
1 cup coconut
1 cup grated raw apples 
1 cup chopped nuts

Mix sugar, eggs and oil.  Blend well.  Add
orange juice and vanilla.  Sift all dry
ingredients together and add to mixture.  Add apples, coconut and nuts.  Mix well.  Bake in tube pan at 325 degrees F. for one and a half hours.

1 stick of butter 
1 cup of sugar
1/2 teaspoon soda 
1/2 cup buttermilk

30 minutes before cake is done, mix sauce ingredients, and bring to a boil.  When cake is done pour sauce over it.  Leave cake one hour before removing from pan.
 
 

1 cup butter flavor Crisco 
2 cups sugar
2 & 1/2 cups mashed cooked sweet potatoes 
4 eggs
1 tablespoon vanilla flavoring 
3 cups flour
1/2 cup chopped pecans (opt.) 
1/4 teaspoon salt
1/2 cup flaked coconut (opt.) 
2 teaspoons soda

Cream butter and sugar; add sweet potatoes and beat until light and fluffy.  Add eggs one at a time beating well after each.  Combine dry ingredients and stir into creamed mixture; add vanilla, nuts and coconut.  Pour mixture into greased 10-inch tube pan and bake at 350 degrees F. for one hour and 15 minutes or until cake tests done.  Spread with icing while warm.

1 pound box confectioner's sugar
grated rind of an orange juice of a lemon
grated rind of a lemon juice of an orange

Combine all ingredients, slowly adding
enough orange juice to make spreading
consistency.
 
 

3 cups plain flour 
1/2 teaspoon soda
1/2 teaspoon salt 
1 teaspoon baking powder
3 cups sugar 
1 cup buttermilk
1 & 1/2 cups regular Crisco 
4 eggs
4 teaspoons vanilla flavoring (imitation)

Mix dry ingredients in a large bowl.  Add
Crisco and buttermilk and beat for 2 minutes. Add eggs, two at a time, beating after each addition.  Add vanilla and beat until mixed. Pour into greased & floured tube pan and bake at 300 degrees F. until done.  Partially cool to remove from pan (cake may fall, but is sweet & moist).  (Try 3 teaspoons coconut flavoring and 1 teaspoon vanilla.)
 
 

1 & 1/2 cups white self-rising flour
1 cup sugar 
3 tablespoons cocoa
1/3 cup melted shortening or oil 
1 tablespoon vinegar
1 teaspoon vanilla flavoring 
1 cup cold water

Stir dry ingredients into 9X9-inch pan.  Mix
well.  Make three holes; pour oil, vinegar, and vanilla in separate holes.  Pour water over all. Mix well with fork.  Do not beat.  Bake at 350 degrees F. for 30 minutes.  Leave in pan and frost while still warm.

1/2 cup sugar 
1/2 cup milk
1/4 stick of butter or margarine
1 & 1/2 tablespoons self-rising flour
1/2 cup coconut (optional) 
1/2 teaspoon vanilla
1/2 cup chopped nuts (optional)

Combine all ingredients, except vanilla, and cook on medium heat until thick.  Add
vanilla.  Spread on warm cake.
 
 

3/4 cup sugar
2 tablespoons corn starch
1 cup sweet milk
2 eggs
1 pint coffee cream
pinch salt
2 teaspoons vanilla extract

Mix sugar and starch; add milk, stirring constantly; combine with well beaten eggs; cook until thickened. Cool.

Add salt and cream. Pour into freezing tray. When frozen, remove to bowl; thaw; add vanilla and whip with beater until light and creamy. Return to freezer.
 
 

1 & 1/2 cups butter 
8-ounce package cream cheese
1/2 cup cocoa 
3 cups flour 
1 cup finely chopped pecans 
3 cups sugar
6 eggs
1 teaspoon vanilla
Chocolate Frosting

Cream butter, cream cheese and sugar.  Add eggs one at a time mixing well after each one.  Sift cocoa with flour and add slowly to egg mixture.  Add vanilla and nuts.  Pour into a greased tube pan and bake at 325 F. for 1 & 1/2 hours or until cake tests done.

1 cup sugar 
1/4 cup milk 
1/2 cup finely chopped pecans
1/4 cup cocoa
1/4 cup butter
dash of salt
1/2 teaspoon vanilla

In a saucepan, combine all ingredients except pecans and heat for 1 & 1/2 minutes.  Cool to spreading consistency (if too stiff, add a small amount of milk).  Frost cake and sprinkle sides and top with pecans.
 
 

1 package white cake mix 
1 cup frozen strawberries, thawed 
1 package strawberry jello
2/3 cup vegetable oil
4 eggs
 

Sift the cake mix and jello together.  Add vegetable oil.  Add eggs one at a time beating after each.  Add strawberries.  Bake at 350 F. for 25 to 30 minutes in layer pans.  Or bake at 325 to 350 F. for 1 hour in a bundt pan.

Melt 1 stick butter.  Cool.  Beat 1/2 cup strawberries into the butter.  Add the strawberry and butter mixture to 1 package powdered sugar a little at a time beating by hand until ready to spread.
 
 

1 box (18-oz.) cake mix (yellow or white)
1 can (14-oz.) Dairy Sweet sweetened condensed milk
1 can (14 or 16-oz.) crushed pineapple
1 carton (8-oz.) frozen whipped topping, defrosted
1 & 1/2 cups flaked coconut

Mix and bake cake according to package directions in a (13X9-inch pan).  Remove from oven, pierce evenly with fork (while hot).  Spread with Dairy Sweet and cool.  Spread with pineapple; cover with whipped topping.  Sprinkle with coconut.  Chill.

Variations:  Substitute can of cream of coconut for sweetened condensed milk.  Substitute pineapple pie filling for crushed pineapple.  Add 1 teaspoon rum flavoring to Dairy Sweet.  Use 2 packages topping mix made according to package directions instead of frozen topping.
 
 

1 cup shortening 
3 cups sifted flour 
1/2 teaspoon baking powder 
1/2 teaspoon salt 
2 & 1/2 cups sugar
1/4 cup hot water
1/4 lb. white chocolate
3/4 cup milk
6 eggs
1 teaspoon vanilla

Mix shortening and sugar; beat well.  Add eggs one at a time, beating well after each egg.  Melt chocolate in top of a double boiler, cool, then add to sugar mixture.  Add flour and milk alternately (flour added first and last).  Add flavoring.  Bake at 300 F. in a tube pan for 1 hour and 15 minutes or test for doneness.

1/4 lb. white chocolate 
2 cups sugar
1/2 cup evaporated milk
1/4 cup margarine

Mix margarine, milk and white chocolate in heavy saucepan on low heat, stirring constantly.  Boil 1 minute.  Remove from heat and add 1 teaspoon vanilla.  Beat until thick.  Pour over cool cake.
 
 

3 cups all-purpose flour
3 cups all-purpose flour
1 8-ounce package cream cheese
1/2 cup butter or margarine 
1/4 teaspoon baking powder 
1 teaspoon vanilla flavoring 
1 teaspoon coconut flavoring
1 6-ounce package frozen coconut (thawed)
1/2 cup shortening
1/4 teaspoon salt

Cream together butter or margarine, cream cheese and shortening.  Gradually add sugar, beating at a medium speed with an electric mixer until light and fluffy.  Add eggs one at a time, beating well after each addition.  Sift before measuring 3 cups of flour and re-sift with baking powder and salt.  Add sifted ingredients to cream mixture at a low speed, mixing only until well-blended.  Fold in the coconut and flavorings.  Pour batter into a greased and floured 10-inch tube pan and bake in a preheated 350 F. oven for 1 hour and 15 minutes.  Cool for 10-15 minutes before removing from pan and then cool completely.
 
 

1 & 1/4 cups margarine or butter 
2 eggs
1/2 cup unsweetened cocoa 
1/2 teaspoon salt
1 teaspoon baking soda 
1 cup water
1 teaspoon vanilla extract 
1 cup chopped nuts
1 cup confectioners' sugar 
2 cups plain flour
1 & 1/2 cups firmly packed brown sugar
1 (14-ounce) can sweetened condensed milk
1 teaspoon ground cinnamon (optional)

Preheat oven to 350 F.  In small saucepan, melt 1 cup margarine; stir in 1/4 cup cocoa, then water.  Bring to a boil; remove from heat.  In large mixer bowl, combine flour, brown sugar, baking soda, cinnamon and salt.  Add cocoa mixture; heat well.  Stir in 1/3 cup sweetened condensed milk, eggs and vanilla.  Pour into greased 15X10-inch jellyroll pan.  Bake 15 minutes or until cake springs back when lightly touched.  In small saucepan, melt remaining 1/4 cup margarine; stir in remaining 1/4 cup cocoa and sweetened condensed milk.  Stir in confectioners' sugar and nuts.  Spread on warm cake.
 
 

1 (8-oz) package cream cheese 
1 egg
1/3 cup sugar 
pinch of salt
1 cup chocolate chips 
1 & 1/2 cups plain flour
1 cup sugar 
1/4 cup cocoa
1/2 teaspoon salt 
1 teaspoon baking soda
1 cup hot coffee 
1/2 cup Wesson oil
1 tablespoon vinegar

Beat well cream cheese, egg, sugar and salt; then fold in chocolate chips.  Set mixture aside.  Mix together the remaining ingredients; beat well.  Fill cupcake papers (in muffin tins) one-half full with the chocolate batter.  Put one large tablespoon cream cheese-chocolate chip mixture in center of cupcake.  Bake at 350 F. for 30 minutes.  No need to use icing.
 
 

1 loaf (1 lb.) frozen bread dough, thawed
1/3 cup apple jelly, melted
1/4 teaspoon ground cinnamon
4 cups Kountry Freash Apple Cinnamon Tasteeos brand cereal, crushed to 1 & 3/4 cups
1/2 cup packed brown sugar

Preheat oven to 350 degrees F.  Grease 10-cup fluted or plain tube pan.  Shape dough into approximately 30 (1-inch) balls, jelly and cinnamon; mix well.  In meduim bown combine cereal and sugar.  Roll dough balls in cereal mixture, one at a time.  Place single layer of balls in prepared pan so they just touch.  Top with another layer of balls.  Cover with towel and let rise in warm place 1 hour or until doubled in size.  Remove towel and bake 20 to 22 minutes or until golden brown.  Loosen completely; invert onto serving plate.  Serve warm.  Makes 10 servings.
 
 

1 & 1/2 cups crisco 
2 & 1/2 cups sugar
5 large eggs 
3 cups plain flour
1/2 teaspoon salt 
1 teaspoon baking powder
1 & 1/2 cups frozen coconut
2 teaspoons lemon or vanilla flavoring
1 cup frozen orange juice (slightly diluted)

Mix as you would any other pound cake, adding coconut last.  Start in a cold oven; cook at 325 F. for 1 to 1 & 1/4 hours.  (One can of angel flake coconut may be used instead of frozen coconut.)
 
 

Mix 1 box Duncan Hinds strawberry cake mix according to directions on box and bake in 9 X 13-in pan.  Thaw and drain juice from 10-oz package frozen, sliced strawberries.  Mix juice with 1 box confectioners sugar and small amount of butter (optional).  Beat until smooth and stir in strawberries.  Spread on cooled cake.
 
 

1 cup flour 
1/2 cup oat bran
1/2 cup sugar 
1/4 teaspoon salt
2 teaspoons baking powder 
2 egg whites
1 teaspoon cinnamon 
1/4 cup flour
1/2 cup skim milk 
1/4 cup sugar
1/3 cup safflower oil 
1 teaspoon cinnamon
1 tablespoon safflower oil
1 teaspoon vanilla extract
1 & 1/2 cups chopped unpeeled apples

Combine 1 cup flour, oat bran, 1/2 cup sugar, baking powder, 1 teaspoon cinnamon and salt in bowl; mix well.  Add mixture of milk, 1/3 cup oil, egg whites and valilla; mix just until moistened.  Fold in apples gently.  Fill paper-lined muffin cups 2/3 full.  Sprinkle with mixture of remaining 1/4 cup flour, 1/4 cup sugar, 1 teaspoon cinnamon and 1 tablespoon oil.  Bake at 350 F. for 25 minutes or until muffins test done.  Twelve servings.
 
 

3 cups Pillsbury's Best Whole Wheat Flour
1 cup raisins 
1 & 1/4 cups oil
2 teaspoons baking powder
2 teaspoons vanilla 
4 eggs
1/2 teaspoon salt
1 teaspoon cinnamon
2 cups firmly packed brown sugar
2 cups shreaded, peeled apples

Heat oven to 350 F.  Grease and flour 12-cup fluted tube pan.  Lightly spoon flour into measuring cup; level off.  In medium bowl, combine flour, raisins, baking powder, salt and cinnamon; set aside.  In large bowl, combine brown sugar, oil, vanilla and eggs; beat well.  Add flour mixture by hand; blend well.  Fold in shredded apples.  Spoon batter into prepared pan.  Bake at 350 F. oven for 45 to 55 minutes or until toothpick inserted in center comes out clean.  Cool upright in pan 10 minutes; invert onto serving plate.  Cool completely.

1/2 cup firmly packed brown sugar
1 tablespoon light corn syrup
1 tablespoon margarine or butter
1 tablespoon milk

In small saucepan, combine all glaze ingredients; bring to a boil.  Boil 1 minute, stirring constantly.  Cool 5 to 10 minutes or until of drizzling consistency.  Using pastry tube and tip or spoon, drizzle glaze over cooled cake.  Makes about 16 servings.  Fiber contents: 3.04g per serving.
 
 

1/2 cup shortening 
2 tablespoons cocoa
1 teaspoon vanilla 
1/2 teaspoon soda
1 & 1/2 cups sugar 
1 cup buttermilk
1 teaspoon vinegar 
2 eggs
1 teaspoon salt 
2 & 1/2 cups flour
2 ounces food coloring

Cream the shortening and sugar until fluffy.  Add the well beaten eggs and vanilla.  Make a paste of the cocoa and food coloring and add to the above mixture.  Mix the soda and vinegar together.  Sift flour with salt and add alternately with buttermilk.  Finally lightly add soda and vinegar.  Fold in ligntly but do not beat.  Bake in 9-inch pans for 30 minutes at 350 F.

5 tablespoons flour 
1 cup milk
1 cup sugar 
1 cup margarine
1 teaspoon vanilla

Cook flour and milk over low heat until thick, stirring constantly.  Cool.  While mixture cools, cream sugar, margarine and vanilla.  Add to flour mixture.  Beat until it is the right consistency to spread.  Use half between layers and then add powdered sugar and a little cocoa to the last half and ice the top and sides.
 
 

4 cans refrigerator biscuits (40) 
1 cup white sugar
1 & 1/2 tablespoons cinnamon 
1 cup brown sugar
1/2 cup butter or margarine
1/2 cup pecans, raisins and/or coconut if desired

Cut each biscuit into four pieces.  Place sugar and cinnamon in plastic bag.  Add biscuit pieces a few at a time and shake to coat.  Place pieces in a greased tube pan until all are used.  Sprinkle layers with pecans, raisins or coconut if desired.  Bring brown sugar and margarine to a boil in sauce pan.  Pour over top of biscuits.  Bake at 350 F. for 45 minutes.  Allow to cool 15 minutes before removing from pan.  Turn topside up to serve.  Pieces can be picked apart.  Great fun for all.
 
 

Prepare yellow cake mix as directed, only substitute 8-oz. can crushed pineapple and 1 tablespoon each of coconut and vanilla extract for 1/4 cup of water shown on package.  Bake in tube pan.

2 cups butter flavored Crisco 
8 eggs
4 & 1/2 cups plain flour 
2 tablespoons milk of cream
1 tablespoon vanilla extract 
3 cups sugar

Sift flour and sugar together.  Whip Crisco
very well until creamy and add the flour-sugar mixture, slowly adding 1 egg at a time.  Beat well.  Add the vanilla flavoring and beat for 2 minutes more.  Bake 2 hours at 275 degrees F.
 
 

Sift into a large bowl:
2 cups flour 
2 cups sugar

Then bring to a boil:
2 sticks margarine 
1 cup water
4 tablespoons cocoa

Then mix to the above:
1/2 cup buttermilk 
1 teaspoon soda
1 teaspoon cinnamon 
1 teaspoon vanilla

Bake at 350 degrees F. in 11X16-inch pan.
Do not use electric mixer for this cake.

To frost, bring to boil:
4 tablespoons cocoa 
6 tablespoons milk
1 tablespoon margarine

Then add to:
1 box powdered sugar 
1 cup chopped pecans
1 teaspoon vanilla

Spread on Lazy-U-Cake.
 
 

1 cup butter or margarine 
3 cups sugar
1/2 cup vegetable shortening 
5 eggs
3 cups all purpose flour 
1 cup milk
1 teaspoon baking powder
1 teaspoon each coconut, butter, rum, lemon and vanilla flavoring

Cream together margarine, shortening and
sugar.  Add eggs one at a time, beating
thoroughly after each addition.  Sift together flour, baking powder.  To the batter add milk and flour alternately.  Add flavorings and beat well.  Bake in a large greased bundt or tube at 350 degrees F. for 1 hour and 15 minutes.

1 cup sugar 
1/2 cup water
1 teaspoon each coconut, rum, butter, lemon and vanilla flavoring

Combine sugar, water and flavorings in
saucepan.  Bring to a boil.  Pour half of the mixture over the cake while it is still in the pan.  Keep other half of glaze warm.  When first half of glaze has been absorbed, dump cake out and pour remaining mixture over cake to keep it moist.
 
 

1 cup butter 
1/2 teaspoon salt
1/2 cup shortening 
3 cups sifted flour
1 box light brown sugar 
1 cup milk
1 cup sugar 
1 tablespoon vanilla
1/2 teaspoon baking powder 
5 eggs
1 cup finely chopped nuts (black walnuts)

Cream together butter, shortening and brown sugar thoroughly.  Gradually add the granulated sugar.  Continue creaming.  Add eggs, one at a time, beating thoroughly after each addition.  Sift baking powder and salt with flour; add alternately with milk, beginning and ending with flour.  Add vanilla, then nuts, and blend well.  Turn batter into a well-greased and floured 10-inch tube pan and bake at 325 F. oven for 90 minutes or until cake tests done.  Cool in pan 15 minutes before turning out of pan.
 
 

1 cup of butter flavored Crisco
3 cups sugar 
6 eggs
1 teaspoon vanilla extract 
1/2 lemon extract
3 cups cake flour, sifted 
1 cup sour cream

Cream butter or margarine in large bowl of an electric mixer, slowly add sugar.  Add eggs one at a time, beating well after each addition at a medium speed.  Add extracts.  Add 2 tablespoons of flour, then the sour cream.  Add remaining flour gradually until well blended.  Pour batter into a greased and floured 9 or 10-inch pan.  Bake in preheated 325 F. oven for one and one-half hours or until tests done.
 
 

Cook 1 box white or yellow cake mix in
(13X9-inch) pan according to directions on
package (or use pineapple cake mix for
pineapple cake) (but for pineapple cake use crushed pineapple for frosting instead of coconut).

Boil together 1 cup sugar and 1 cup milk for about 2 minutes and pour over cake while it is still warm.  Punch holes in cake if necessary for sugar and milk mixture to soak in.  Cool slightly and frost with thin layer of whipped topping (Le Crème or other).  Sprinkle with frozen or fresh coconut (or pineapple for pineapple cake.  (Try cooking some of the pineapple juice with the milk and sugar mix if making a pineapple cake.)
 

1 21-ounce can cherry pie filling
1 17-ounce can crushed pineapple, undrained
1 yellow cake mix
3/4 cup butter, chopped
1 cup coconut 
1 cup chopped pecans

Place ingredients in order listed in a large
greased pan.  Bake at 325 degrees F. for one hour.
 

1 cup butter or margarine, softened 
1 cup chopped pecans
2 cups sugar 
4 eggs
2 & 1/2 cups all-purpose flour 
1/4 teaspoon soda
1 cup buttermilk 
2 teaspoons vanilla
1 8-ounce milk chocolate candy bar, melted

Cream butter until light and fluffy; gradually add sugar.  Add eggs one at a time, beating well after each addition.  Add sifted dry ingredients alternately with buttermilk.  Add remaining ingredients and pour into prepared bundt pan.  Bake at 325 F. for 1 hour and 15 minutes or until cake tests done.  Serves 12.
 

1 package (2-layer size) yellow cake mix
1 package Jell-O Pistachio Instant Pudding
4 eggs 
1 cup sour cream
1/2 cup oil 
1/2 teaspoon almond extract

Combine all the above in a large mixing bowl; blend.  Beat at medium speed of electric mixer for 2 minutes.  Combine 1/2 cup sugar, 1 teaspoon cinnamon, and 1/2 cup finely chopped nuts.  Pour 1/3 of the batter into greased and floured 10-inch tube pan; sprinkle with half of the sugar mixture.  Repeat layers and top with remaining batter.  Bake at 350 F. oven for 50 minutes, or until center springs back when lightly touched.  Cool 15 minutes before removing from pan.
 
 

1 stick margarine 
1 cup chopped nuts (optional)
5 egg yolks 
2 cups flour
1 teaspoon soda 
1 cup buttermilk
1 teaspoon vanilla 
5 egg white, stiffly beaten
1 small can or package coconut (opt.) 
1/2 teaspoon salt
1/2 cup vegetable shortening 
2 cups sugar

Cream margarine and shortening; add sugar and beat until mixture is smooth; add egg yolks and beat well.  Combine flour and soda and add to mixture alternately with buttermilk.  Stir in vanilla; add coconut and nuts; fold in egg whites.  Pour into three 8-inch greased and floured cake pans.  Bake at 350 F. for 25 minutes or until cake tests done.  Frost with Cream Cheese Frosting.

One 8-ounce package cream cheese, softened
1/2 stick margarine 
1 teaspoon vanilla
1 box powdered sugar 
1 cup chopped pecans
1 cup coconut

Beat cream cheese and margarine until smooth.  (Note: you might need to use small amount of cream or milk for right consistency to spread.)  Sprinkle top with pecans or coconut or you may mix the pecans and coconut in with the frosting.
 

3 eggs 
1 cup buttermilk, not too sour
1 teaspoon soda 
1 teaspoon cinnamon
1 teaspoon allspice 
1 cup vegetable oil
1 teaspoon vanilla 
1/2 teaspoon salt
2 cups plain cake flour 
1 teaspoon nutmeg
1 teaspoon baking powder 
2 cups white sugar
1 cup chopped cooked prunes (1 jar Jr. Baby food)
1 cup chopped pecans or black walnuts

Blend sugar and oil.  Add eggs and then the dry ingredients alternately with milk.  Add vanilla, nuts and prunes and beat well.  Bake in buttered tube pan slowly for 50 minutes or until well done.  Remove from stove and while hot, add frosting.

1 cup white sugar 
2 1/4 cup butter
1/2 cup buttermilk 
1/2 teaspoon soda
1 teaspoon vanilla 
1 tablespoon white corn syrup

Boil mixture until it forms a soft ball.  Pour over cake while still hot without beating.
 

3 cups sugar 
4 1 cup shortening
5 cups all purpose flour 
6 4 eggs
1 teaspoon baking soda 
1 teaspoon salt
1/2 cup buttermilk 
1 cup chopped pecans
1 ll-ounce package orange slice candy chopped
1 8-ounce box chopped dates

In a large mixing bowl, cream together sugar and shortening; add eggs, mixing well after each addition.  Add 3 & 1/2 cups flour, soda, salt and buttermilk; mix well.  Toss pecans, dates and candy with 1/2 cup flour and fold into batter.  Pour into prepared 10-inch tube pan and bake at 250 F. for 2 hours and 15 minutes.
 

2 & 1/2 cups plain flour 
2 teaspoons baking powder
3/4 cups chopped pecans 
1/4 teaspoon salt
1 cup butter or butter flavor Crisco 
1 cup sugar
2 teaspoons vanilla 
1 cup brown sugar
3/4 cup milk 
3/4 cup coconut
2 cups finely shredded carrots 
1/2 teaspoon soda
2 teaspoons finely shredded orange peel 
3 eggs

Beat butter for 30 seconds.  Add sugar and vanilla.  Beat well.  Add eggs one at a time, beating after each.  Mix dry ingredients together and mix alternately with milk, beating on low speed with electric mixer just until combined.  (End with flour mixture.)  Stir in carrots, coconut, pecans and orange peels.  Spread in two 8X8-inch pans (greased and floured).  Bake about 30 minutes on 300 F.  Cool and frost.

1 8-ounce cream cheese 
3/4 cups butter
1/3 cup orange marmalade 
2 teaspoons vanilla
6 to 6 & 1/2 cups powdered sugar

Beat softened cream cheese and softened butter until fluffy.  Add in 2 cups powdered sugar and beat well.  Gradually beat in enough of the remaining sugar to make spreading consistency.

Combine 3/4 cups of the Frosting with the orange marmalade and spread on top of bottom layer.  Top with remaining layer and frost top layer and sides with remaining frosting.
 
 

1 box yellow or white cake mix 
1 stick butter
Water and eggs as called for (no oil)

Cook cake in 2 or 3 layers as desired.  Or split a 10-inch thick one and frost.  Also can be cooked in 10X13-inch pan.  Also use the frosting recipe with cake made from your own recipe.

1 to 1 & 1/4 cups milk 
2 cups sugar
2 teaspoons vanilla 
1 stick butter

Cook the frosting, boiling hard and stirring, about 6 minutes (or to a soft ball stage).  Punch holes in 10-inch layers.  Pour some of the frosting over cake and into holes.  Cook the frosting about 2 more minutes, boiling hard and stirring.  Then it is best to pour into mixing bowl and beat with mixer until smooth.  Spread on cake.
 
 

3 cups plain flour (sift two times) 
1/2 cup oil
1 cup sweet milk 
1 cup Crisco (reg.)
1/4 teaspoon salt 
1 tablespoon butternut flavoring
2 & 1/2 cups sugar 
2 teaspoons vanilla
1/2 teaspoon baking powder 
5 eggs (or 4 jumbo)

Bake at 300 or 325 F. for 80 minutes.
Try using 4 teaspoons coconut or lemon flavoring instead of butternut (or 2 tablespoons orange flavoring.  Use the vanilla with this).  Try coconut and orange flavoring mixed together.
 
 

1/3 cup butter 
1/3 cup peanut butter
1 & 1/2 cups sugar 
2 eggs beaten
1 7/8 cups plain flour 
1 & 1/4 teaspoon soda
1 teaspoon vanilla 
1 & 1/4 cups buttermilk
1 1/8 teaspoon baking powder

Cream peanut butter and sugar.  Add eggs.  Mix flour, soda & baking powder and alternately with milk and vanilla.  Pour in 3 pans, tube pan or long pan.  Bake for 25 to 30 minutes on 350 or 300 degrees F.  Cream frosting and put on cake.

3/4 cups butter 
3 cups powder sugar
3/4 teaspoon vanilla extract
1/2 to 3/4 cups orange juice 
1 & 1/2 cups peanut butter

To make 2/3 recipe for frosting:
1/2 cup butter 
2 cups powdered sugar
1/2 teaspoon vanilla 
1 cup peanut butter
1/2 to 3/4 cup orange juice
 
 

1 package Duncan Hines Deluxe Lemon Cake Mix
1 package lemon instant pudding mix (4 serving)
1/3 cup oil 
4 eggs
1 cup water

Preheat oven to 350 degrees F.  Generously grease and then flour pan.  Blend all ingredients in a large bowl; beat at medium speed for 2 minutes.  Bake at 350 degrees.  Cake is done when toothpick inserted in center comes out clean.  (Do not test layers for doneness by touching with finger.  Crust will be darker than regular layer cake.)  (Cook tube pan 10-inch or fluted 50 to 60 minutes; two 8 X 1 & 1/2-inch round layers 33 to 38 minutes; two 9 X 1 & 1/2-inch round layers 38 to 43 minutes; one 13 X 9 X 2-inch oblong 40 to 45 minutes.)  Cool tube cake in pan for 25 minutes, then invert onto serving plate.  Cool other size cakes in pan 15-20 minutes, then remove from pan and cool; top side up.  Frost the Lemon Pound Cake when fully cool with Glaze.

Heat 2/3 cup of your favorite flavor of Duncan Hines Frosting in small saucepan over medium heat, stirring constantly, until thin.  Pour glaze over pound cake.  (Crisco or Puritan Oil is recommended for the Lemon Pound Cake.)
 
 

3 cups cake flour 
1 & 1/2 teaspoons baking powder
1/4 teaspoon salt 
1/4 teaspoon mace
1 cup butter or margarine, softened 
3 eggs
1 & 1/2 cups granulated sugar 
1 teaspoon vanilla extract
powdered sugar (optional) 
fresh strawberries (optional)
1/2 cup undiluted Carnation Evaporated Milk

In medium bowl, sift together flour, baking powder, salt, and mace; set aside.  In large mixer bowl, cream butter, sugar, and vanilla until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Add dry ingredients alternately with small amounts of evaporated milk, beating well after each addition.  Pour into greased and floured 10-inch fluted tube pan.  Bake in preheated 350 F. oven for 35 to 40 minutes or until wooden skewer comes out clean.  Cool in pan on rack for 10 minutes.  Remove from pan invert onto rack to cool completely.  Dust with sifted powdered sugar and you may serve with fresh strawberries, if desired.
 
 

1/2 cup butter 
5 tablespoons cocoa
1/2 cup vegetable oil 
1 cup water
2 cups sugar 
1 cups flour
1 teaspoon baking soda 
2 eggs
1/2 cup buttermilk 
1 teaspoon cinnamon
1 teaspoon vanilla

Melt butter, cocoa, oil and water.  Bring to a boil, stirring occasionally.  Combine sugar and flour in a large bowl; pour in cocoa mixture and mix well.  Add eggs and remaining ingredients.  Mix until blended.  Pour into a lightly greased 9 X 12-inch pan and bake at 400 F. for 20 minutes.  Top with frosting while still hot.

1/2 cup butter, melted 
5 tablespoons cocoa
1 1-pound box confectioners sugar 
1 teaspoon vanilla
5 tablespoons milk 
1 cup chopped pecans

Mix together all ingredients and spread over hot cake.
 
 

1 pkg. (2-layer size) yellow cake mix or pudding-included cake mix
Green food coloring 
1/4 cup strawberry jam
Pastel Fluffy Frosting (recipe follows)

Prepare cake mix as directed on package, dividing batter between greased and floured 9-inch layer pan and 1 & 1/2-quart metal or ovenproof glass bowl.  Bake at 350 F. for 25 to 30 minutes for the layer pan and 45 to 55 minutes for the bowl.  Cool cakes about 10 minutes.  Remove from pan or bowl and finish cooling on racks.  Prepare Pastel Fluffy Frosting as directed.  Measure 3/4 cup; tint with food coloring and set aside.  Place cake layer on large plate or tray.  Spread jam thinly in center of layer; then frost the entire layer with untinted frosting.  Center bowl-shaped cake on the layer and frost.  Pipe or spread tinted frosting around cake to resemble hat band and bow.  Decorate with crystallized violets, if desired.
 
 

1 stick margarine 
1/2 cup shortening
2 cups sugar 
5 egg yolks
2 cups plain flour 
1 teaspoon soda
1 cup buttermilk 
1 teaspoon vanilla
1 small can coconut
1 cup chopped pecans
5 egg whites, stiffly beaten

Cream margarine and shortening; add sugar and beat until smooth. Add egg yolks one at a time and beat until smooth.  Combine flour and soda; sift together.  Add to creamed mixture alternately with buttermilk.  Add vanilla, coconut and nuts.  Fold in egg whites.  Bake in 3 greased 8 or 9-inch pans at 300 degrees F. for 25 minutes or until done.

1 teaspoon vanilla 
1/2 stick margarine
1 box 10 x sugar 
chopped nuts
1 8-ounce package cream cheese

Beat cream cheese and margarine.  Add sugar and vanilla.  Mix well; add a little milk if needed.  Spread on cake and sprinkle with nuts.
 
 

1 & 1/2 cups crisco shortening 
2 & 1/2 cups sugar
5 eggs (one at a time) 
3 cups plain sifted flour
1 teaspoon baking powder 
1/4 teaspoon salt
1 cup sweet milk 
1 teaspoon coconut flovoring
1 (7-oz.) package cookie coconut

Cream shortening with sugar.  Add eggs, one at a time and blend well.  Sift dry ingredients and add alternately with milk.  Add flavoring and coconut and cook in a greased tube pan at 325 F. for 1 hour and 25 minutes.

1/2 cup butter or Crisco 
1 pound powder sugar
1 egg white 
2 to 4 tablespoons of water
1/2 teaspoon cream of tartar 
1 teaspoon vanilla flavoring

Combine all ingredients and whip at high speed with mixer for 5 minutes.  Cake should be cool before frosting.
 
 

1 box Lemon Supreme (yellow) or you may use Pineapple Duncan Hines cake mix
1 box instant pineapple, vanilla, or lemon pudding/pie filling
1 (10-oz. size) 7 Up 
4 eggs
3/4 cup Wesson Oil

Mix all ingredients but 7 Up; then add it last.  Bake in three layers at 350 F. until done - about 30 minutes.

2 eggs 
1 & 1/2 cups sugar
1 stick margarine 
1 sm. can crushed pineapple (8-oz.)
1 cup coconut or small package of frozen coconut

Beat eggs well; then add sugar and margarine.  Let come to a boil over medium heat.  Add coconut and pineapple; cook until thick.  Beat well and spread between layers and on top while still hot.

1 box yellow cake mix with pudding
1 can Eagle Brand milk (cold)
1 small frozen lemonade (thawed)
1 (9-0unce) container Cool Whip

Bake cake using margarine instead of oil in long pan.  Mix lemonade and milk and then add Cool Whip.  Mix by hand.  Spread on cool cake and keep in ice box or refrigerator.
 
 

1 cups sugar                6 eggs
1/2 teaspoon vanilla 
1 cup shortening
2 cups cake flour 
1/2 tablespoon lemon flavoring

Cream sugar and shortening.  Add one cup of flour; add remaining eggs and then remaining flour.  Add flavorings.  Put in a greased and floured tube pan.  Bake one hour in preheated oven at 300 F.  This is a good pound cake.